Butterscotch Toffee Cookie Bars

Why You’ll Love This Recipe

I adore this recipe because it combines the ease of cookie bars with the flavor of homemade toffee and butterscotch. The texture is soft and chewy with just the right amount of crunch from the toffee bits. I like how the brown sugar and melted butter create a rich, caramel-like base that complements the butterscotch beautifully. These bars are also incredibly versatile—they travel well, store easily, and taste even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, melted

• 1 1/2 cups packed brown sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1 cup butterscotch baking chips

• 3/4 cup toffee bits

Directions

1. I preheat my oven to 350°F (177°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.

2. In a large mixing bowl, I whisk together the melted butter and brown sugar until smooth and glossy.

3. I add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.

4. I sift in the flour, baking powder, and salt, folding gently until just combined—being careful not to overmix.

5. I stir in the butterscotch chips and toffee bits, making sure they’re evenly distributed throughout the batter.

6. I spread the batter evenly in the prepared pan and smooth the top with a spatula.

7. I bake for 25–30 minutes, until the edges are golden and the center is just set.

8. I let the bars cool completely in the pan on a wire rack before lifting them out with the parchment and cutting them into squares.

Servings and Timing

This recipe makes about 24 bars. The prep time is 10 minutes, and the baking time is 25–30 minutes, for a total of approximately 40 minutes.

Variations

• I sometimes swap out the butterscotch chips for chocolate or white chocolate chips for a new flavor twist.

• For a nutty version, I fold in 1/2 cup chopped pecans or walnuts along with the toffee bits.

• I’ve also drizzled melted caramel or chocolate over the cooled bars for an extra indulgent finish.

• If I want a hint of saltiness, I sprinkle flaky sea salt over the top right after baking.

• Around the holidays, I mix in festive sprinkles or chopped holiday candies for a fun touch.

Storage/Reheating

I store the cooled bars in an airtight container at room temperature for up to 4 days. They can also be refrigerated for a slightly firmer texture or frozen for up to 2 months. To freeze, I layer them with parchment paper between slices and thaw at room temperature before serving. I like to warm individual bars in the microwave for about 10 seconds to bring back that fresh-baked softness.

FAQs

How do I know when the bars are done baking?

I look for golden edges and a slightly soft center. The bars will continue to set as they cool, so I avoid overbaking to keep them chewy.

Can I make these bars in advance?

Yes, I often bake them a day ahead—they taste even better after resting overnight as the flavors meld together.

Can I double the recipe?

Absolutely. I double the ingredients and bake in two 9×13-inch pans, or use a larger sheet pan if I need to feed a crowd.

Can I make these without toffee bits?

Yes. I sometimes substitute extra butterscotch chips or chopped caramel candies for similar sweetness and texture.

What’s the best way to get clean slices?

I chill the cooled bars in the fridge for about 30 minutes before cutting. It helps them hold their shape and makes neat squares.

Conclusion

I love how these Butterscotch Toffee Cookie Bars deliver such a rich, buttery flavor with so little effort. They’re chewy, sweet, and perfectly balanced with just a hint of crunch from the toffee. Whether I’m baking a quick dessert for guests or treating myself to something indulgent, these bars always satisfy my sweet tooth and bring that homemade comfort I can’t resist.

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